WO1998020751A1 - Gellan gum to improve physical stability of liquid nutritional products - Google Patents

Abstract

Liquid, nutritionally complete formulas are disclosed with improved physical stability. The nutritionally complete formulas are pourable, yet are able to hold minerals, insoluble fiber and flavoring agents such as cocoa powder in suspension without the formation of a sediment that is not readily redispersible. The invention comprises the use of gellan gum at a concentration of between 10-500 parts per million. Although gellan gum alone is sufficient, the nutritionally complete formula may also comprise other stabilizers such as carrageenan and/or carboxymethylcellulose.

Description

GELLAN GUM TO IMPROVE PHYSICAL STABILITY OF LIQUID NUTRITIONAL PRODUCTS

Technical Field

The present invention relates to liquid formulas and more particularly to liquid

formulas that are nutritionally complete and which have improved physical stability.

Background of the Invention

The liquid nutritional industry is a multi-billion dollar a year business. Infant

formulas and medical nutritionals comprise the major portion of this industry. "Nutritionally complete" formulas such as infant formulas and medical nutritionals, are

required to contain significant levels of minerals, vitamins, protein, carbohydrates and fat to provide the required level of these nutrients to a human in an acceptable volume.

These nutritionally complete formulas allow for the formula to be the sole source of

nutrition for a human consuming same. The presence of certain minerals, such as

calcium and phosphorus, is vitally important to the efficacy of the nutritional. However,

the presence of these high levels of minerals, protein and fat cause a number of significant

problems in the manufacture and use of these formulas.

Nutritionally complete liquid formulas have traditionally been plagued with the

problems of teaming and sedimentation. Creaming occurs when fat globules in the

liquid nutritional float to the top of the product. These fat globules can harden and block

or clog feeding tubes or nipples. In sedimentation, various insoluble components of the

liquid nutritional settle to the bottom of the product container. Of particular concern is the sedimentation of calcium, phosphorous, fibers and flavoring powders, such as cocoa.

Cocoa powder is especially prone to sedimentation and when cocoa powder sediments, it

is not easily redispersed. The sedimentation of these elements is further aggravated when

the sediment hardens into a cementous type of material known as "non-dispersible

sediment". The problem with non-dispersible sediment is three fold: (1) the liquid

nutritional is now subject to nutrient deficiency, since the non-dispersible sediment often

refuses to go back into solution upon the shaking of the container; (2) the sediment will

plug feeding tubes or nipples; and (3) the product appearance is negatively affected, for

example, the product appears "spoiled" to the consumer.

The liquid nutritional industry, in the past, has focused on reducing sedimentation

through the use of stabilizers such as carrageenans and celluloses. While the formation of

non-dispersible sediment is delayed through the use of the prior art stabilizer systems, it

has not been prevented. One feature of the present invention resides in the discovery that

gellan gum, while not preventing sedimentation, allows for the redispersion of the

sediment upon shaking without creating a significant amount of non-dispersible sediment.

Numerous stabilizing systems have been proposed to address the sediment and

crearning problems in a nutritionally complete formula. These solutions however,

resulted in limited success. Stabilizing systems known to date allow the minerals, fibers

and flavoring powders to be suspended longer, however, they ultimately fall from

solution. Typically, stabilizing systems or suspenders of insolubles are locust bean gum,

guar gum, carboxymethylcellulose, lambda carrageenan, konjac flour and the like. These

stabilizers are known as "non-gelling" or "weakly gelling" types. These stabilizers

require fairly high addition rates (1200 ppm and higher) and high resulting viscosities

(above.50+ cps or 0.05 Pa-s) to achieve acceptable levels of suspension. The problems associated with physical stability of nutritionally complete liquid

formulas have been addressed through the micronization of the salts or minerals which are

added to the liquid nutritional. Micronization is the comminuting of the salts and/or

minerals to a particle size of about one μm (10-⁶ meter or "micron") or less. It is believed

that the reduced particle size of the salts and/or minerals will lessen their sedimentation.

This approach is costly and any sedimentation which occurs is typically not able to be

re-dispersed by shaking the container.

The use of a stabilizer such as carrageenan, carboxymethylcellulose and guar

gums is well known in connection with solid food products. It must be appreciated that

sedimentation and creaming are not nearly as much a problem in solid foods as they are in

liquid nutritionals. In addition, the use of carrageenans and/or other hydrocolloids

impacts the desired viscosity and flow characteristics of the liquid nutritional.

Viscosity of a liquid enteral nutritional under various levels of shear stress is a

very important characteristic. High viscosity products (those over 0.05 Pa-s or 50 cps)

under high levels of shear stress, are not useful for tube feeding or through a nipple. As

used herein and in the claims, the term "low viscosity" means a liquid nutritional product

with a viscosity of less than about 0.05 Pa-s (50 cps) as measured by a Brookfield

Viscometer using a #1 spindle at room temperature and at 60 rpm. Also important is the

aspect of "yield stress". Yield stress means that upon the application of shear (force

measured in dynes/cm²), the product will flow in a manner that is acceptable for tube or

nipple feeding. An aspect of the present invention is directed to the discovery that 10 to

500 ppm of gellan gum provides reduced sedimentation while mamtaiiύng actual yield

stress values in the range of 0.1 to 1.0 dynes/cm². The term "actual yield stress" means

values that are measured directly and not derived from a mathematical model. U.S. Patent 5,416,077 to Hwang et al. discloses a liquid nutritional composition

containing from 50 to 1,000 parts per million of iota-carrageenan and optionally,

kappa-carrageenan. This patent fails to disclose or suggest the use of gellan gums and the

unexpected results that can be realized through the use of gellan gum in nutritionally

complete liquid foods.

WO 94/24887 to Clark discloses a beverage stabilizing system which is a blend of

gellan gum and carboxymethylcellulose. This application discloses that the gellan

gum carboxymethylcellulose system provides a weak, stabilizing gel structure suitable for

beverage products. This application, which discloses stabilized chocolate milks and fruit

juices, requires the combined use of gellan gum and a carboxymethylcellulose (CMC).

Further it is stated that gellan gum alone does not provide enough structure to prevent

settling. The beverage stabilizing blend of CMC and gellan gum, is disclosed as being in

a weight ratio of between about 3:1 to 20: 1.

European Patent Application 045437382 to Colegrove discloses the use of gellan

gum fibers, produced by extrusion into a gelling salt bath, as wound dressings and

catamenial devices. It is further disclosed that other gums may be coextruded with the

gellan gum to produce useful fibers.

U.S. Patents Nos. 5,190,778 and 5,196,220 to Clare et al. discloses fermented malt

beverages (beers) having improved foam stability and desirable lace, cling and clarity. It

is disclosed that the beverage is stabilized by adding 5 to 400 ppm by weight of gellan

gum. These patents do not suggest or disclose the use of gellan gums to overcome the

problems associated with the sedimentation of calcium, phosphorous, insoluble fibers and

flavoring powders, such as cocoa, in nutritionally complete liquid formulas. An article entitled "Mechanical Properties of Gellan Gels in Relation to Divalent

Cations" by Tang et al. Journal of Food Science, Vol. 60, No. 4, (1995) discusses the

mechanical properties of gellan gels containing different polymer and cation

concentrations. The article states that at a given concentration of gellan gum, the gels

were extensible below the critical cation level and brittle above that level. This reference

fails to suggest or disclose a solution to the unique problems associated with stabilizing

nutritionally complete liquid formulas or that such formulas would benefit from the

inclusion of from 10 to 500 parts per million (ppm) of gellan gum.

Hannigan in Food-Engineering, 55(1), pages 52-53 discusses gellan gum which is

produced by controlled fermentation of Pseudomonas elodea and deacetylation. Gellan

gum is disclosed as requiring a cation, preferably calcium, for gelation. Gellan gum is

suggested as a replacement for several different commercially used gelling agents utilized

in the manufacture of foods. Recited applications include jellies, deserts, retorted and

ultra high temperature (UHT) processed solid foods, beverages and milk products (ice

cream, cheese, yogurt and the like).

Gellan gums are sold by the Kelco Division of Merck & Co. under the KelcoGel^®

brand name. Gellan gums are known as multi-functional gelling agents for use in foods,

pet foods, personal care products and industrial applications. Gellan gums have been

approved by the U.S. Food & Drug Administration for use in foods and have been

developed specifically for bakery fillings, confections, icings, frostings, glazes, jams,

jellies, puddings and personal care products.

Gellan gum is a high molecular weight extracellular heteropolysaccharide

produced by fermentation of a culture of Pseudomonas elodea, ATCC 31461. During

fermentation, oxygen, temperature and pH are strictly controlled. When the fermentation is complete, the gellan gum is isolated from the broth by alcohol extraction and dried. It

is known that gellan gums form gels with a wide variety of cations, notably calcium (Ca

2+), magnesium (Mg 2+), sodium (Na +), potassium (K+) and also hydrogen ions (H+)

from acid. These cations cause the gellan molecules to associate and form a gel.

Calcium and magnesium are known to be much more efficient gel formers than sodium or

potassium.

Historically, carrageenans have been used to suspend calcium and phosphorous

and reduce sedimentation and the compaction of the sediment. Products containing high

levels of calcium, phosphorous, dietary fiber and other insoluble agents, such as cocoa

powder, are especially susceptible to sedimentation, and the conventional stabilizing

systems leave much to be desired. Further, the use of carrageenans has been identified as

a bowel irritant to people consuming products that contain high levels of this stabilizer

and certain countries around the world do not permit the use of carrageenans in food

products.

Thus, a need exists to improve the physical stability of nutritionally complete, low

viscosity formulas while reducing or eliminating the use of carrageenans. While the

liquid nutritionals of this invention are particularly suited for infant formulas and medical

nutritionals, it is contemplated herein that the invention would also be useful for any

liquid nutritional that has encountered the problems of sedimentation.

Disclosure of the Invention

An ideal stabilizer for nutritionally complete liquid formula would exhibit at least

the following rheological profile: (1) behave like a gel with high viscosity under quiescent conditions, so as to suspend insoluble materials such as calcium during storage;

(2) "flow like water" when poured or tube fed (high degree of pseudoplasticity); and (3)

when left undisturbed after shaking, reform a gel to as near the original characteristic as

possible. This invention discloses a novel stabilizer for nutritionally complete formula

that demonstrates these rheological attributes.

There is disclosed a nutritionally complete liquid formula with improved physical

stability, said liquid formula comprising gellan gum at a concentration between 10 and

500 parts per million, said concentration being low enough for said liquid formula to

possess an actual yield stress value of from about 0.1 to about 1.0 dyne/cm², yet said

concentration being high enough to hold minerals, fibers and flavoring agents, such as

cocoa powder, in suspension with minimum sedimentation.

As used herein and in the claims, the term "parts per million" or "ppm" is based

on weight.

There is also disclosed a liquid nutritional composition comprising a liquid

nutritional mixture containing suspended minerals at a concentration of from about 5% to

about 35% by weight. As mentioned previously, liquid nutritionals are unique in that as a

sole source of nutrition, they must supply all of the required dietary minerals to the

consuming patients. Nutritionally complete formulas may contain from 5 to 35% by

weight minerals (i.e., calcium phosphorous and the like), more specifically 10 to 30% by

weight, and even more specifically 15 to 25% by weight dietary minerals. It is this high

loading of minerals, in part, that causes the problem of sedimentation that these products

experience. In another embodiment, the mvention comprises carboxymethylcellulose,

carrageenan and gellan gum as a stabilizer system for the nutritionally complete liquid

formula wherein the concentration of the gellan gum is less than 5% by weight of the total

concentration of the stabilizing system (gellan gum plus carrageenan plus

carboxymethylcellulose).

There is also disclosed a liquid, nutritionally complete food with reduced

sedimentation, said liquid food comprising gellan gum and carrageenan in a weight ratio

of gellan gum to carrageenan of at least 1 :4, said gellan gum being of a concentration

between 10 and 500 parts per million and said liquid food having a viscosity of less than

0.05 Pa-s (50 cp). In a more preferred embodiment, the weigh ratio of gellan gum to

carrageenan is at least 1:5 and the viscosity is less than 0.04 Pa-s (40 cp).

Preferably, the liquid nutritional in accordance with this invention uses only gellan

gum as the stabilizer. The gellan gum is preferably at a concentration between 10 and 500

parts per million, more preferably between 20 and 400 parts per million and most

preferably between 50 and 100 ppm.

There is also disclosed a liquid nutritional composition comprising a liquid

nutritional mixture containing suspended minerals and having a total solid content,

including suspended minerals, in the range from about 5 to about 35% by weight and a

stabilizing system consisting of gellan gum that is present in the liquid nutritional

composition at a concentration in the range of 10 to 500 parts per million.

There is also disclosed a method of preparing a liquid nutritional composition

comprising the steps of: (a) preparing a liquid nutritional mixture comprising: (i)

suspended minerals and wherein said nutritional mixture contains total solids, including suspended minerals, in the range from about 10% to about 35% by weight; and (ii) gellan

gum; (b) subjecting the mixture to aseptic processing; and (c) aseptically packaging the

liquid nutritional composition so that the composition is essentially devoid of

sedimentation.

There is further disclosed a liquid nutritional comprising (a) a protein system

consisting of, by weight, about 50 to 90% of a protein hydrolysate and not more than

about 500%) of one or more intact proteins; (b) a fat source; (c) a carbohydrate system;

and (4) a stabilizer system comprising gellan gum at a concentration of from 175 to 350

ppm.

There is also disclosed a process for the incorporation of gellan gum into a

nutritionally complete liquid formula comprising the steps of (a) forming a dispersion of

(i) gellan gums in water; or (ii) gellan gum and sugar in water; (b) admixing a

sequesterant to the dispersion formed in step (a) to form a solution; and (c) admixing

additional components to form a nutritionally complete liquid formula.

There is still further disclosed a liquid nutritional composition wherein the

composition has a caloric content in the range from about 500 calories per liter to about

2000 calories per liter and wherein the liquid nutritional composition has a caloric

distribution of about 10 to 20% protein, 25 to 40% fat and 40 to 60% carbohydrate.

Another aspect of the invention provides for a nutritionally complete liquid

formula possessing an actual yield stress (the stress above which flow begins) of

approximately 0.1 to 1.0 dyne per square cm. Yield stress refers to a minimum shear

stress or force that must be applied to a quiescent fluid to initiate flow deformation. One

aspect of the present invention relates to the discovery that use of gellan gum produces nutritionally complete liquid formulas having a yield stress. As used herein and in the

claims, the term "actual yield stress" means the yield stress of a quiescent sample as

measured by physical measurements and not a yield stress that is derived from a

mathematical model. The advantage of having a yield stress is that the nutritional product

will not move (flow) until a force is applied. Thus, minerals will not sediment or fall due

to the gel structure, however, once force is applied to the product (through pouring,

shaking or pumping), the gel structure easily breaks and thus provides for a free flowing

liquid. Examples of materials having a yield stress are ketchup, mustard, toothpaste,

mayonnaise and various polymer solutions. One aspect of the invention resides in a

nutritionally complete liquid formula which is shear t nning, such that the product is

freely flowing at shear rates at which the product is poured or consumed. It is believed

that a weak three-dimensional network forms through interaction of the gellan gum and

the components of the liquid nutritional. This network maintains product emulsion and

suspension stability.

There is disclosed a nutritionally complete liquid formula with improved physical

stability contairiing at least one material selected from the group comprising dietary

fibers, soy polysaccharides and cocoa powder. This liquid formula contains a stabilizing

system which comprises gellan gum at a concentration between 175 and 350 parts per

million and wherein the concentration is low enough for the liquid formula to possess a

yield stress of about 0.1 to about 1.0 dyne per square centimeter.

There is also disclosed a method for the reduction of sedimentation in a

nutritionally complete liquid formula. This method comprises the steps of (1) hydrating

gellan gum in a buffered system; (2) combining the hydrated gellan gum with a slurry

selected from a protein slurry, a carbohydrate slurry, a fat slurry and mixtures thereof, to form a gellan gum slurry; and (3) combining the gellan gum slurry with one or more

slurries and/or premixes to result in a nutritionally complete liquid formula containing

total solids in the range from about 10% to about 35% by weight and wherein the

nutritionally complete liquid formula has a yield stress of about 0.1 to about 1.0 dyne per

square centimeter.

The nutritional industry has expended a substantial effort to solve the problems

uniquely encountered with medical and infant nutritional products. The problems

encountered by these nutritionally complete liquid formulas are unique. Other foods such

as yogurt, are not required to deliver all or a substantial portion of the vitamins, minerals,

fats and proteins required for the average human. Thus, a solution to the problems of

sedimentation and creaming would fulfill a long-felt need in this very specific industry.

Other aspects and advantages of the present invention will become apparent from

the following description, examples and the appended claims.

Detailed Description of the Invention

The primary structure of gellan gum consists of a linear tetrasaccharide repeat

structure. Each repeating unit comprising four (4) sugar units of l,3-β-D_-glucose; 1,

4-β- _-glucuronic acid; l,4-β-D_-glucose and 1,4-α-L- rhamnose. The molecular weight

of gellan gums can range from about 4 x 10⁵ to about 6 x 10⁵ daltons. These gums are

supplied as free-flowing powders containing about 10 to 15% water by weight.

The term "gellan gum" as used herein and in the claims, means a high molecular

weight extracellular heteropolysaccharide produced by fermentation of the organism

Pseudomonas elodea. When fermentation of Pseudomonas elodea is complete, the

viscous- broth is pasteurized to kill viable cells prior to recovery of the gum. Direct recovery from the broth yields the gum in its native or high acyl form. Recovery after

deacylation by treatment with alkali, produces the gum in its low acyl form. The acyl

groups are known to influence gel characteristics.

Three (3) forms of gellan gums are presently available from the Kelco Division of

Merck & Co., San Diego, California. The first form is K9A50 which is a non-clarified

form of gellan gum for industrial use. The second form is KelcoGel^® gellan gums for

food and industrial products. The third form is Gelrite^® gellan gums for microbial media,

plant tissue culture and pharmaceutical applications. In a preferred embodiment of the

invention, the KelcoGel^® form of gellan gum is marketed under the names: KelcoGel^®,

KelcoGel F^®, KelcoGel BF.BF-10^®, KelcoGel JJ^®, KelcoGel IF^®, and KelcoGel

CF.CF-10^®. The most preferred gellan gum is KelcoGel F^®. Many solid foods utilize

gellan gums, for example in pie fillings, jellies, jams, yogurts and the like. As a result of

the inventors' endeavors, it has been discovered that superior results can be achieved

when a nutritionally complete liquid formula contains mostly, if not solely, gellan gum.

If iota-carrageenan is present then the ratio of gellan gum to carrageenan must be greater

than or equal to a weight ratio of 1 :4.

Representative of the carrageenans useful in this invention is iota-carrageenan

which is sold under the name Viscarin^® SA-359 by FMC Corporation. Viscarin^® SA-359

is a relatively weak gelling carrageenan. Those skilled in this art will appreciate that

numerous suppliers can provide the various forms of the gellan gum and carrageenan that

are useful in the present invention.

The addition of the gellan gum stabilizer system to the nutritional product can

occur at any point when conventional stabilizers have been added, for example, in the

protein slurry, the carbohydrate slurry, the fat slurry or at the end of manufacture (just pπor to pac agmgj. t nas Deen αeterrmned rrom trial and error, that the preferred place

of gellan gum addition is to the carbohydrate/mineral slurry. Medical nutritionals are

typically made through the combination of various prepared slurries and premixes. It is

important to note that the gellan gum should be fully hydrated in a buffered system (i.e.,

sodium citrate) prior to any addition of mineral cations, such as calcium. The presence of

cations, at relatively low concentrations, for example 0.004% by weight, increases the

temperature at which the gellan gum hydrates. Proper hydration of the gellan gum prior

to exposure to cations provides for the proper level of yield stress that results in the

unique properties of gellan gum in a nutritionally complete liquid formula.

It has been discovered that the utilization of low concentrations of gellan gum in

nutritionally complete liquid formulas, results in the formation of a relatively weak

three-dimensional network that effectively holds the rninerals as well as the fat globules

in the nutritional matrix. By holding the minerals in this weak three-dimensional

network, the result is reduced sedimentation, creaming and sagging.

The specific concentrations of the gellan gum may range from 10 to 500 parts per

million depending upon the specific type, nature of the product matrix and addition of

other stabilizers. Certain rheological properties are necessary for a liquid nutritional

product. For example, the products possess a yield stress (a stress above which flow

begins) such that the yield stress exceeds about 0.1 dyne per sq cm and is preferably

below 1.0 dyne per square cm. In comparison, water has a yield stress value of about 0.0.

In addition, the gellan gum allows the liquid nutritional to be quite shear thinning, such

that it is free flowing at shear rates at which the product is poured or consumed. EXAMPLE I

Gellan Gum in a Medical Nutritional

Nutrition is an important consideration for the patient with respiratory

insufficiency. The incidence of malnutrition is high in patients with chronic respiratory

disease and those hospitalized with respiratory failure. Patients on mechanical ventilatory

support are often administered medical nutritionals that are directed to the specific needs

of a patient with respiratory insufficiency.

Pulmocare^® is a nutritional product which is distributed commercially by the Ross

Products Division of Abbott Laboratories, Columbus, Ohio. Pulmocare^® is a high fat, low

carbohydrate enteral formula designed to meet the total dietary needs of pulmonary

patients. This medical nutritional may be consumed as a supplement to a regular diet, or

more often, tube fed to patients on long term ventilatory support.

To evaluate the effectiveness of the use of gellan gum in accordance with this

invention, a Pulmocare^® type medical nutritional was prepared with and without a

stabilizing system. The base formula was prepared in a manner similar to that described

in U.S. Patent 5,223,285, which is incorporated herein by reference, except that no

stabilizing system was added. This product serves as the Control in this Example. The

Experimental product contained 75 ppm KelcoGel F^® gellan gum supplied from the Kelco

Division of Merck & Co.

The Control and Experimental were filled into 0.23 kg (8 ounce) glass bottles or

metal cans, closed and sterilized in an agitating retort cooker. The Control and

Experimental samples after sterilization were placed in quiescent storage for six months. After the 6 months of storage, the samples were evaluated for sediment, viscosity,

bound sediment and unbound sediment. Sedimentation is a phenomenon of product phase

separation wherein mineral particles, denatured proteins and the like, which are insoluble,

fall to the bottom of the product container and form a layer. As the product ages, the

sediment may further settle and pack and progressively become less dispersible.

Upon shaking, the sediment either remains on the bottom of the product container

or becomes dislodged and resuspended (sometimes in pieces) depending on the

dispersibility of the sediment. Those resuspended sediment particles or flakes may

quickly fall out of suspension within a few minutes of quiescent standing. The sediment,

which can be redispersed upon shaking but quickly settles again as particles or flakes

upon standing, is called the "unbound" sediment. The sediment which remains on the

bottom of the product container is called the "bound" sediment. The presence of "bound"

and "unbound" sediment is highly undesirable as their presence adversely affects product

functionality, organoleptic properties and nutritional quality.

The "bound" and "unbound" sediment tests used to evaluate the present invention,

were performed by first pouring the entire shaken sample into a sediment testing

container to separate the two types of sediment and then each sediment was visually rated

according to rating scales, as described below.

The rating scale for the "bound" sediment was based on the fraction of the bottom

of the original product container actually covered by the sediment. A numerical value

from 1 to 6 was assigned based on the coverage of the bottom of the container by the

bound sediment. The rating scale tor the "unbound" sediment was based on the size and the

distribution density of the sediment particles or flakes which resettled to the bottom of the

sediment testing container within the first two minutes of quiescent standing after sample

transfer. The distribution density of the unbound sediment particles or flakes was also

measured. In the rating of the unbound sediment, a numerical value from 1 to 6 was used

to indicate the level of the particle distribution density. In addition, a capitalized letter

from A to F was used to indicate the size range of the largest unbound sediment particle

or flake. Both numerical and alphabetic ratings were used together for the determination

of the unbound sediment.

The distribution of bound and unbound sediments in a sample are affected by the

degree of shaking the sample receives. Therefore, a machine was used for uniform

shaking the samples to obtain reproducible results.

RATING SCALE FOR BOUND SEDIMENTATION Rating Description

1 No sediment is present.

2 Up to 1/8 of the bottom of the contain is covered with sediment.

3 More than 1/8 and up to 1/4 of the bottom of the container is covered with sediment.

4 More than 1/4 and up to 1/2 of the bottom of the container is covered with sediment.

5 The bottom of the container is more than 1/2, but less than totally, covered with sediment.

6 The bottom of the container is totally covered with sediment. RATING SCALE FOR UNBOUND SEDIMENTATION Rating Description

1 No sediment particles or flakes are present. 2 Less than 2.0 A-C sediment particles or flakes per square centimeter, but not more than six C particles overall, are present.

3 From 2.0 to 3.9 A-D sediment particles or flakes per square centimeter, but not more than two D particles overall, are present.

4 From 4.0 to 7.9 A-E sediment particles or flakes per square centimeter, but not more than two E particles overall, are present.

5 From 8.0 to 12 A-F sediment particles or flakes per square centimeter, but not more than two F particles overall, are present.

6 More than 12 sediment particles or flakes per square centimeter, or more than two F particles overall, are present; or the container bottom is totally covered by the sediment within the first two minutes of quiescent standing after the sample transfer.

The size ranges are defined as:

A = 0.2 - 1.0 mm B = 1.1 - 2.0 mm

C = 3.1 - 4.0 mm

D = 4.1 - 10.0 mm

E = 10.1 - 20.0 mm

F > 20.0 mm

Samples were mechanically shaken and each container was placed on its side in a

horizontal position. The sample container remained in that position until it was opened

for the liquid transfer in the next step. The time span between the shaking and the transfer

of the sample liquid did not exceed 3.5 minutes.

The container was opened by removing the entire lid and the liquid immediately

poured into a suitable sized cylindrical sediment testing container. The emptied original

sample container was inverted and placed on a towel, or equivalent, to drain out and

absorb any residual fluid to facilitate the subsequent bound sediment rating. The cylindrical testing container containing the liquid sample was allowed to

stand quiescently for a minimum of two minutes after the sample transfer to allow the

dislodged and resuspended sediment particles or flakes to fall down to the bottom of the

container for the subsequent unbound sediment rating.

The bound sediment which remains adhered to the bottom of the original sample

container was then visually rated by estimating the fraction of the sample container

bottom actually covered by the bound sediment and the rating number was assigned.

The unbound sediment on the bottom of the cylindrical sediment testing container

was rated between two minutes and one hour of quiescent standing after the sample

transfer. Through the use of a template to measure area, proper lighting and the sediment

testing container, the number of unbound sediment particles or flakes larger than 0.2 mm

in size (within a grid of the template) were counted. An average number of particles per

grid (or per cm²) were calculated and used to determine the unbound sediment rating.

Viscosities were determined on a Brookfield viscometer using a RV #1 spindle at

room temperature.

The results of the physical stability investigation conducted at 0 time and 6

months is set forth in Table I.

Table I

Physical Stability Results 0 and 6 month data

Viscosity

Sediment Pa s Bound Unbound

Sample Liquid + lO³ Sediment Sediment

NT = not tested * no stabilizer ** 75 ppm gellan gum

+ same test as bound sediment test except that container was not shaken prior to evaluation ++ Pulmocare^® type product results are average of 3 production runs, stabilizer system was 40 ppm kappa carrageenan

These data demonstrate that even though products may have similar viscosities,

sedimentation is considerably less in the product formulated with gellan gum. The

Experimental product also evidenced enhanced 6 month stability over the commercial

Pulmocare^® product for both the bound and unbound sediment. Other stabilizers, such as

carrageenan and the like may decrease sedimentation and suspend powder additives

somewhat, however they produce unacceptably high viscosities. High viscosities result

in unacceptable mouthfeel characteristics and poor flow properties. Thus, it is surprising

that gellan gum can produce a positive impact on physical stability with minimal increase

in viscosity. EXAMPLE II

Calcium and Phosphorous Deliveries

As mentioned previously, medical nutritionals are often the sole source of

nutrition for patients that are unconscious or unable to consume food orally. These

patients typically receive the medical nutritional through a nasogastric tube or a

gastrostomy tube. When patients are tube fed, it is also typical that an enteral pump be

used to administer the nutritional over a long period of time. Typically, about 1 liter of

medical nutritional is administered over a 24 hour period by the pump. If sedimentation

occurs during storage and administration of the nutritional, inadequate levels of minerals,

(e.g. calcium and phosphorous) will be administered and further clogging of the feeding

tube may occur.

In this Experiment, the Control and Experimental products were vigorously

shaken using a mechanical shaker and placed in an enteral feeding container to which was

connected a feeding tube pump set, an 8 French enteral feeding tube and an enteral

feeding pump. The pump was set to deliver 30 cc/hr for a simulated 8 hour feeding. At

the end of the 8 hour period, the entire delivered sample from each apparatus was

collected and stirred vigorously to disperse any sedimented material. An aliquot of the

sample was then analyzed for calcium and phosphorous.

Table II sets forth the results of this Experiment. The fortification levels and the

% of fortification recovery for each element is recited. "Fortification level" is the level at

which each element is added to the medical nutritional at the time of manufacture. The

recovery percentage of fortification represents the percentage of each element's

fortification level that is delivered through the feeding tube. Table II

Calcium and Phosphorous Pump Deliveries

_5

Sample Mineral Fortification 8 hr. Feed Recovery - • % of

Fortification mg/L mj ξ/L*

0 M 6 M

0 Control Ca 1370 1037 77 48

P 1328 1030 78 69

Experimental Ca 1370 1302 95 94

P 1328 1223 92 91 c

* Average result of duplicate trials

These data clearly demonstrate gellan gum's effectiveness in promoting the

substantial delivery of calcium and phosphorous over an 8 hour feeding period. Further,

this experiment reveals that the Control at 0 time and at 6 months (Om and 6m) has

0 substantially reduced delivery of calcium and phosphorous. From previous evaluations of

the Pulmocare^® product (40 ppm carrageenan) using this same test, the Recovery

percentage of Fortification at O M, values ranged from 60 to 69% for calcium (4 trials).

At 4 M, the product values for calcium ranged from 28 to 58% and 71 to 89%) for

phosphorous. In contrast, the use of gellan gum provides good levels of delivery and

5 stability at 0 time and after 6 months of storage. Since the minerals in the Control sample

and the commercial product were not being fed, it must be assumed that they are being

deposited within the tubes or remain in the container as bound or unbound sediment.

EXAMPLE m

The procedure in Example I was followed except the Control sample had added to

30 it 350 ppm of iota-carrageenan. The results of the initial stability study are set forth in

Table III. Table HI

Initial Physical Stability Results

Sample Sediment Viscosity Bound

Liquid* Pa s Sediment x_U

Control 3 34.8 5

350 ppm - iota

Experimental 2 32.6 2 75 ppm gellan gum

* Same test as bound sediment test except that container was not shaken prior to evaluation

This Example amply demonstrates that gellan gum is very effective in controlling

sediment without increasing viscosity when compared to the commercially used

iota-carrageenan. In addition, the level of the gellan gum added was about 20% of the

iota level. Most importantly, the use of gellan gum significantly reduced the amount of

bound sediment.

Gellan gum significantly improved bound sediment scores and this is important

because bound sediment is typically not dispersible, even when vigorous agitation is

applied and therefore, the nutrients (Ca, P) which are trapped on the bottom of the

container are not available to the consumer, thereby making the product nutritionally

deficient in the absence of a stabilizer.

Further, the gellan gum products did not experience any additional creaming over

shelf-life. EXAMPLE rv

Medical Nutritionals Containing Fiber

The inclusion of dietary fiber in nutritional products has recently gained much

favor as the physiological benefits of consuming fiber have become more apparent. The

benefits of fiber consumption include reduced diarrhea, enhanced bowel function and

improvement in the number of bifido bacteria in the intestines.

One major problem with the inclusion of dietary fiber in a medical nutritional is

that many sources of desirable dietary fibers, e.g., soy polysaccharides and others are

often insoluble and their inclusion into a liquid nutritional that is already prone to

sedimentation and phase separation, only aggravates the problem. Typical medical

nutritionals contain dietary fiber, including soy polysaccharides, at levels from about 0.5

to about 5.0%) by weight.

The medical nutritional industry is also moving towards disease specific products.

An example of a disease specific product is the previously mentioned Pulmocare^® Enteral

Nutritional for patients with compromised respiratory systems. Another example of a

disease specific product is Advera^® enteral nutritional for patients infected with human

immunodeficiency virus (AIDS). Advera^® is produced and marketed by the Ross

Products Division of Abbott Laboratories, Columbus, Ohio.

This medical nutritional contains a protein system comprising a mixture of

hydrolyzed soy protein and intact protein. One problem with the use of hydrolyzed

proteins in medical nutritionals relates to product physical stability. As proteins are

broken down during hydrolysis, their ability to act as emulsifiers is diminished.

Therefore, a product like Advera^® has two problems to overcome when it comes to

product stability: (1) insoluble dietary fiber; and (2) hydrolyzed proteins. Further investigation on enteral nutritional containing hydrolyzed protein and

intact protein, can be found in U.S. Patent No. 5,514,655 to DeWille et al. This patent

also describes prior art attempts to solve the sedimentation problem. The teachings of

U.S. 5,514,655 are incorporated herein by reference.

The process to make Advera^® is set forth in U.S. Patent 5,403,826 to Cope et al.

The teachings of U.S. Patent 5,403,826 are herein incorporated by reference.

In this experiment, the Control composition was the present Advera^® product

which contains 50 ppm kappa carrageenan and 300 ppm iota-carrageenan. The

Experimental products contain 175, 225, 275 and 350 ppm, KelcoGel F^® gellan gum. The

Control and Experimental formulas were evaluated for fiber sedimentation, flow rates and

calcium and phosphorous deliveries.

Using the procedure set forth in Example II, it was deterrnined that all the

Experimental samples delivered at least 125% of the label claim levels for both calcium

and phosphorous. The Experimental with 275 ppm gellan gum, performed the best with

yields of greater than 150%). The gravity flow rates of the Experimental samples

decreased from 562 ml/hr for the 175 ppm to 318 ml hr for the 350 ppm gellan gum. The

gravity flow rate for the Control was 789 ml/hr. As observed for the Pulmocare^® product,

the weak gel structure of gellan gum functions to stabilize the product and suspend

insoluble minerals such as calcium, however it also sometimes slightly increases viscosity

and thereby reduces gravity flow rates if used at high levels. Gravity feeding, in general,

is not recommended for Advera^®; however enteral pump deliveries were very good due to

the shear thinning properties of the product containing gellan gum. It was found that the

minimal shear applied during pumping was enough to reduce the viscosity and allow

proper flow of the product. It was also deterrnined that calcium and phosphorous recoveries from all of the

Experimental samples remained above label claim for a 24 hour pumping trial. Visual

inspection of the samples placed in a transparent container revealed that the Control

product underwent a distinct phase separation within 1 week. The distinct phase

separation becomes quite visible when the insoluble fiber begins to settle. This defect

was much more apparent in the Control formula than the Experimentals which contained

gellan gum. Acceptable levels of gellan gum in Advera^® type products can range from

225 to 275 ppm. Of those tested, the best product was that containing about 275 ppm

gellan gum. From this experiment, it was determined that an Advera^® type product can be

significantly improved through the incorporation of gellan gum. The gellan gum appears

to favorably interact with the dietary fiber, such as soy polysaccharide, to greatly increase

its suspension in the liquid nutritional. In addition, gellan gum forms a shear-thinning,

soft gel that requires only minimal shear to attain acceptable flow properties.

EXAMPLE V

The procedure of Example I was used except that 1% cocoa powder was added to

produce a chocolate flavored Pulmocare^® type product. Flavoring powders, such as cocoa

powder, place an additional burden on the physical stability of medical nutritionals, since

these powders are very prone to sedimentation and once fallen from solution, these

powders have a tendency to form hard sediments that are not easily redispersed. Typical

medical nutritionals contain flavoring powders, including cocoa powder, at levels ranging

from about 0.5 to about 5.0%) by weight.

The Control product in this experiment contained 40 ppm of kappa carrageenan

while the Experimental product contained 75 ppm of gellan gum.

Table IV sets forth the results of the initial physical stability. Table IV

Chocolate Pulmocare^®

Liquid Viscosity Bound

Sample Sediment Pa-s x 10³ Sediment

Choc - 40 ppm Kappa 6 27.1 5

Choc - 75 ppm Gellan gum 5 41.1 J

The calcium and phosphorous deliveries for the Control and the Experimental

were about equal with both delivering about 100% of fortification.

This Example indicates that bound and unbound sediment ratings were

significantly reduced when gellan gum was used as a stabilizing agent. Gellan gum also

provides very acceptable calcium and phosphorous deliveries. The Experimental (75 ppm

gellan gum) product also had slightly higher gel scores which are to be expected as the

formation of a soft gel structure is essential to the gellan gum's stabilizing effect. No

creaming defects were observed over the shelf-life (12 months) of the gellan gum

containing product. Based on this study, it can be concluded that chocolate flavored

medical nutritionals can be produced which have excellent physical stability and low

viscosity (less than 0.05 Pa-s) provided up to about 75 ppm, of gellan gum is used in the

formula.

Additional testing was conducted on these samples to determine the yield stress

values and the viscosity of each sample with increasing rates of shear. The Experimental

product possessed a yield stress of 0.5677 dyne/cm² while the Control product was 0.3981

dyne/cm². The viscosity of the Experimental product was 0.04393 Pa-s at a shear rate of

1.292/sec. Table V sets forth the viscosity of each product at increasing levels of shear. Table V

Shear Rate- 1/sec. Viscosity of Viscosity of

Experimental Pa-s

Control Pa-s

1.292 0.04393 -

2.129 - 0.0187

23.31 0.03182 -

38.95 - 0.01829

47.73 0.02779 -

73.65 - 0.01777

77.98 0.02579 -

497.1 - 0.01738

501.1 0.02121 -

1090 - 0.01700

1115 0.01958 -

1486 _ 0.01689

1490 0.01955

This data demonstrates the shear-thinmng properties of a nutritional formula using

the invention as described herein. It is interesting to note that the product according to

this invention has a high initial viscosity that rapidly drops upon the application of shear.

It is, in part, this unique property of gellan gum that allows the present invention to fulfill

a long felt need in the medical nutritional industry and thus advance the state of the art in

the field of medical nutritionals. In addition, the shear-thirming aspect of the present

invention enhances mouthfeel of the nutritional product and facilitates tube feeding.

The data also demonstrate that evaluation of a product based on Brookfield

viscosity at a shear rate of 13 reciprocal seconds can be misleading, because under actual

conditions of use, such as tube feeding or pouring, the viscosity of a shear thinning product may be appreciably lower. The viscosity during pouring (100 reciprocal seconds)

or during tube feeding, is actually a more important physical feature of product

performance.

EXAMPLE VI

Ensure^® is produced and marketed by the Ross Products Division of Abbott

Laboratories, Columbus, Ohio. As mentioned previously, the use of cocoa powder in

nutritionally complete liquid formulas only aggravates the problems of physical stability.

Also, as noted previously, the presence of fiber in these compositions further aggravates

the formation of bound and unbound sediment in these formulations.

In this experiment, two batches of chocolate Ensure^® were prepared. The Control

contained 350 ppm Viscarin^® SA-359 (iota-carrageenan) from FMC of Philadelphia,

Pennsylvania. The Experimental product contained 75 ppm of gellan gum (KelcoGel F^®).

The samples were packaged into 802 (ml) glass bottles and then terminally sterilized.

Shelf life testing was conducted at 3, 6, 9 and 12 months.

Both samples contained about 21% solids by weight, about 3.5% to 3.6% fat by

weight and 3.7% to 3.8% protein by weight.

The testing for bound and unbound sediment was conducted as described in

Example I. The data from the physical stability testing is set forth in Table VI.

Table VI Physical Stability of Chocolate Ensure^® Through 12 Months

Sample Bound Sediment Unbound Sediment 3M 6M 9M 12M 3M 6M 9M 12M

_5

Iota-carrageenan 350 ppm Control 4 2 5 5 6E 1* 6D 6D

Experimental

0 75 ppm Gellan Gum 4 2 5 5 1 1 1 3B

* Unusual rating may be due to bottle to bottle variability and/or evaluator inexperience

5 This data clearly indicates that gellan gum at almost one fifth the concentration of

the commercially accepted carrageenan provides outstanding reduction in the formation

of unbound sediment. The 3B rating of the Experimental at 12 months of storage may be

due to bottle to bottle variability and/or evaluator variability. In any event, the 3B rating

for the gellan gum sample was twice as good as the Control. The 3 vs. 6 rating means

0 that the gellan gum sample had one half the number of flakes or particles of the Control,

while the B vs. D ratings means that the gellan gum particles were one half the size of the

Control particles. Further, from the 3 month data, the Experimental product with gellan

gum exhibited no particles or flakes (unbound sediment score of 1) after two minutes of

quiescent standing, while the carrageenan Control received a rating of 6E (10.1 to 20.0

5 mm sediment particle or flake size)

30 EXAMPLE VII

In this experiment, the use of gellan gum alone was compared to gellan gum in

combination with other commercially available stabilizers and to the use of a

commercially available stabilizer alone. The base formulation was vanilla Ensure^® with

fiber which contains 3.8 g of a dietary fiber blend per 237 ml of product. The fiber blend

was 24.2% oat fiber and 75.8% by weight soy polysaccharide. The Control sample

contained no stabilizer system, while Experimental VILA to VIIE contained various

stabilizers as shown in Table VII.

The Control and Experimentals were prepared and aseptically packaged into 237

ml plastic containers. Information concerning aseptic processing and packaging can be

found in U.S. Patent 5,303,325 to Pasternak et al. The teachings of U.S. 5,303,325 are

incorporated herein by reference. The samples were stored for six months and then

evaluated for physical stability as set forth in Example I. The results of the 6 month

stability study are set forth in Table VII.

Table VII 6 Month Stability Data of Ensure^® with Fiber, Aseptic Process

Bound Unbound

Sample Sediment Sediment

Control

0 ppm stabilizer 6/4.0* 1

Experimental VII A 5/1.0* 1

50 ppm gellan gum

Experimental VII B

100 ppm gellan gum 5 1

Experimental VII C

50 ppm gellan gum

1000 ppm Avicel^® 5 1

Experimental U D 50 ppm gellan gum 1000 ppm Avicel^® 200 ppm iota-carrageenan

Experimental VTI E 50 ppm gellan gum 1500 ppm Avicel

Experimental VII F 500 ppm Recodan^® 6/2.0* 4D

* depth of sediment in mm

+ Avicel^® Cellulose Gel is a microcrystalline cellulose sold by FMC, Inc.

++ Recodan^®CM is an emulsifier/stabilizer sold by Grinsted Products of

Kansas.

Recodan^® is a mixture of mono-and di-glycerides, carrageenan and guar gum which is promoted as being useful in cocoa containing products where the separation of the fat and cocoa content of the product is avoided. From this experiment, it is evident that gellan gum alone or in combination with

other conventional stabilizers provides acceptable stability to nutritionally complete,

aseptically filled liquid formulas. In fact, gellan gum alone at about 100 ppm provides

better stability to the nutritional than 500 ppm of a conventional stabilizer that is

recommended for this type of product (Recodan^®). This surprising result means that cost

savings in raw materials and processing can be realized through the use of gellan gum

alone. Further, gellan gum avoids the medical and regulatory problems reported with

carrageenans and microcrystalline cellulose.

EXAMPLE Vm

Addition of Gellan Gum

In this experiment, the point of addition of the gellan gum during the manufacture

of the nutritionally complete liquid formula was investigated. Numerous experiments, as

set forth below, were conducted on a laboratory scale using KelcoGel F^® as the gellan

gum.

Initially, the gellan gum was added to hot (180°F) water containing citric acid, pH

of 2.20. The gum powder dispersed into the solution but did not go into solution. KOH

was added to the dispersion to arrive at a pH of about 12.0. At a pH of about 12.0, the

gellan gum was fully dissolved.

In the next experiment, 2 gms of the powdered gum was added to about 400 gms

of hot (190°F) corn oil. Under mild agitation, the gum dispersed, but did not go into

solution (hydrate).

The next test consisted of adding gellan gum to hot (about 185°F) water at a pH of

7.0. About 2 gms of the gum was added under mild agitation, it failed to disperse and

formed "fish eyes". Fish eyes are the gellan gum particles that bind together (form clumps) to form a ball of gel that appears in the dispersion to resemble the eye of a fish.

Decreasing the pH of the dispersion to 3.0 and increasing the pH to about 12 did not result

in the gum going into solution.

The next experiment added gellan gum to cold water and the dispersion was then

heated to 175 to 185°F. The gum dispersed readily and no clumping or fisheye formation

was observed. 2.02 gms of sodium citrate was then added and the solution became clear,

indicating that the gellan gum had gone into solution (become hydrated).

This experiment revealed that the gellan gum can be added to cold water without

the formation of clumps and that a sequesterant such as sodium citrate allows for the gum

to become soluble or hydrated.

This experiment formed a solution of tri-calcium phosphate in hot water. The

gellan gum was then added under mild agitation. The gum did not disperse as it formed

fish eyes. This method of incorporation would not be acceptable for commercial

production.

In this experiment, gellan gum was dry blended with sucrose at 1 :100 and 1:10

ratios (4 g gellan gum:40 g sucrose and .4 g gellan gum:4 g sucrose) and added to hot

water. The dispersions formed readily and upon the addition of 2.02 g of sodium citrate,

the gellan gum went into solution. A 1 :20 ratio was found to be the most preferred.

From the results of these observations, it was concluded that in commercial

product, the process for the incorporation of gellan gum into a nutritionally complete

liquid formula would comprise: (a) the formation of a dispersion of (i) gellan gum in

water; or (ii) gellan gum and a sugar, such as sucrose, in water; (b) admixing a

sequesterant to the dispersion formed in step (a) to form a solution; and (c) admixing

additional components to form a nutritionally complete liquid formula. In a preferred embodiment, the gellan gum is dry blended at a weight ratio of 1 :20 to 1 :10 with sucrose

prior to addition to hot water to form a dispersion. The gellan gum/sucrose dispersion

then has a sequesterant, such as sodium citrate, added to it prior to proceeding with the

addition of additional components. Essentially complete hydration of the gellan gum is

required to realize the full benefit of this stabilizer in a nutritionally complete formula.

Industrial Applicability

The data demonstrate that the liquid nutritional prepared in accordance with this

invention possesses improved physical stability with respect to creaming and

sedimentation. The problems encountered by the medical and infant nutritional industry

in preparing products that exhibit good shelf-life (product stability) are unique. Due to

the high loadings of solids (e.g., minerals, vitamins, flavors and fiber) found in these

products and the high viscosities, the nutritional industry, until now, has failed to provide

a low viscosity solution to this long felt need. Through the discovery disclosed in this

invention, the nutritional industry can prepare and supply liquid nutritional products that

do not suffer from the problem of sedimentation. More specifically, it has been

determined that gellan gum promotes the delivery of sufficient insoluble nutrients (e.g.

minerals) as measured by delivery of calcium and phosphorous with acceptable viscosity,

good flow characteristics and reduced sedimentation. It has also been demonstrated that

gellan gum prevents flavoring powders, such as cocoa, from compacting and improves the

suspension properties of insoluble fibers. This is especially important in that distinct

phase separation can create a perception of a spoiled product while creaming can impact

on the correct delivery of nutrients such as protein and lipid. In addition, the weak gel

structure of gellan gums breaks down easily under low shear conditions allowing for convenient consumption. Further, gellan gums are readily available and have no adverse

physiological effect.

An important advantage of the use of gellan gums in nutritionally complete

formulas is a reduction in the over fortification of the formula with calcium and

phosphorous to allow for the delivery of these minerals to meet required daily intakes

and/or label claims. As the nutritionally complete formulas can have reduced levels of

over fortification, an economic benefit can be realized.

While the liquid nutritional herein described and the method of making same

constitute preferred embodiments of the invention, it is to be understood that the

invention is not limited to this precise formulation and that changes may be made therein

without departing from the scope of the invention which is defined in the appended

claims.

Claims

We claim:

1. A liquid nutritional composition comprising:

a) a liquid nutritional mixture containing suspended minerals and having a

total solids content, including said suspended minerals in the range from

about 5% to about 35% by weight; and

b) a stabilizing system consisting essentially of gellan gum present in said

liquid nutritional composition at a concentration in the range of about 10 to

about 500 parts per million.

2. A liquid nutritional composition according to claim 1 wherein said concentration

of said gellan gum is in the range of about 20 to 400 parts per million.

3. A liquid nutritional composition according to claim 2 wherein said concentration

of said gellan gum is in the range of about 50 to about 100 parts per million.

4. A liquid nutritional composition according to claim 2 wherein said concentration

of said gellan gum is about 75 parts per million.

5. A liquid nutritional composition according to claim 1 wherein said gellan gum is

selected from the group of gellan gums known as KelcoGel^® gellan gums.

6. A liquid nutritional composition according to claim 1 comprising:

a) suspended minerals and containing total solids, including said suspended

minerals in the range from about 10 to about 30%> by weight;

b) a stabilizing system consisting of gellan gum present in said liquid

nutritional composition at a concentration in the range of about 175 to

about 350 parts per million; and

c) at least one material selected from the group comprising dietary fibers, soy

polysaccharides and cocoa powder.

7. A liquid nutritional composition according to claim 6 wherein the dietary fiber,

including soy polysaccharide, is present at 0.5 to 5% by weight, and the cocoa

powder is present at 0.5 to 5% by weight.

8. A liquid nutritional composition according to claim 1 wherein said liquid

nutritional composition has a caloric content in the range from about 500 calories

per liter to about 2000 calories per liter.

9. A liquid nutritional composition according to claim 1 wherein said liquid

nutritional composition has a caloric distribution of about 10 to 20% protein, 25 to

40% fat and 40 to 60% carbohydrate.

10. A method of preparing a liquid nutritional composition, said method comprising

the steps of:

a) preparing a mixture comprising:

i) a liquid nutritional mixture contaiiύng suspended minerals and

wherein said nutritional mixture contains total solids, including

said suspended minerals, in the range from about 10%> to about

35%o by weight; and

ii) gellan gum present in said liquid nutritional composition at a

concentration in the range of about 10 to 500 parts per million;

b) subjecting said liquid nutritional composition resulting from step a) to

aseptic processing conditions; followed by

c) aseptically packaging said liquid nutritional composition, wherein said

liquid nutritional composition is essentially devoid of sedimentation.

11. A method according to claim 10 wherein said liquid nutritional composition

further comprises carrageenan.

12. A nutritionally complete liquid formula with improved physical stability, said

liquid formula containing a stabilizing system, said system comprising gellan gum

at a concentration between 10 and 500 parts per million, said concentration being

low enough for said liquid formulas to possess an actual yield stress value of

about 0.1 to about 1.0 dyne per square centimeter, yet said concentration being

high enough to hold minerals, fibers and flavoring agents in suspension with

minimum sedimentation.

13. The nutritionally complete formula according to claim 12 which comprises

suspended minerals at a concentration of from about 5% to about 35% by weight.

14. The nutritionally complete liquid formula according to claim 13 wherein the

suspended minerals are at a concentration of from about 10% to about 30%) by

weight.

15. The nutritionally complete liquid formula according to claim 14 wherein said

stabilizing system further comprises a member selected from

carboxymethylcellulose and carrageenan, and wherein the concentration of said

gellan gum is less than about 5% by wt. of said stabilizing system.

16. A liquid, nutritionally complete food with reduced sedimentation, said liquid food

comprising gellan gum and carrageenan in a weight ratio of gellan gum to

carrageenan of at least 1:4, said gellan gum being of a concentration between

about 10 and about 500 parts per million and said liquid food having a viscosity of

less than 0.05 Pa-s.

17. The nutritionally complete food according to claim 16 wherein the concentration

of said gellan gum is between about 50 and about 100 ppm, the weight ratio of gellan gum to carrageenan is at least 1:5 and the viscosity of said formula is less

than 0.04 Pa-s.

18. A method for the reduction of sedimentation in a nutritionally complete liquid

formula, said method comprising the steps of :

a) hydrating gellan gum in a buffered system;

b) combining said hydrated gellan gum with a slurry selected from a protein

slurry, a carbohydrate slurry, a fat slurry and mixtures thereof to form a

gellan gum slurry; and

c) combining said gellan gum slurry with one or more slurries and/or

premixes to result in a nutritionally complete liquid formula,

containing total solids in the range of from about 10% to about 35% by weight and

wherein said nutritionally complete liquid formula has a yield stress of about 0.1

to about 1.0 dyne per square centimeter.

19. A liquid nutritional formula comprising:

a) ' a protein system consisting of, by weight, about 50 to 90%) of a protein

hydrolysate and not more than about 50% of one or more intact proteins;

b) a fat source;

c) a carbohydrate system; and

d) a stabilizer system comprising gellan gum at a concentration of from 175

to 350 ppm.

20. The formula according to claim 19 wherein said protein hydrolysate is selected

from the group of soy hydro lysates, milk protein hydrolysates and mixtures

thereof.

21. The formula accordmg to claim 20 wherein said fat source is selected from canola

oil, medium chain triglycerides, marine oils, vegetable oils and mixtures thereof.

22. The formula according to claim 20 wherein the carbohydrate system is selected

from the group of starch, maltodextrin, sucrose, soy polysaccharide and mixtures

thereof.

23. The formula according to claim 19 wherein the stabilizer system consists

essentially of gellan gum at a concentration of 225 to 275 ppm, and said gellan

gum is KelcoGel F^®.

24. A process for the incorporation of gellan gum into a nutritionally complete liquid

formula comprising the steps of:

a) forming a dispersion of:

(i) gellan gums in water; or

(ii) gellan gum and sugar in water;

b) admixing a sequesterant to the dispersion formed in step a) to form as

solution; and

c) admixing additional components to form a nutritionally complete liquid

formula.

25. A process according to claim 24 wherein the weight ratio of gellan gum to sugar

can range from 1 :20 to 1 : 10 in step a) (i), and the sequesterant is sodium citrate.